Chocolate Shiraz Ice Cream


CHOCOLATE SHIRAZ DRY ICE, ICE CREAM

I have been meaning to remake this for some time now but every time I remember to make it, its winter. This time as luck would have it, I remembered just before Christmas last year so I gave it a crack. Below is the recipe on how to make the flavoured cream. Click on the link at the bottom of the Method to see how to turn that into ice cream using dry ice.

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INGREDIENTS

  • 1 Bottle of Shiraz (I Used Vasse Felix Shiraz)
  • 150g Dark Chocolate (70% or close too, I Used Sue Lewis)
  • ¾ Cups of Brown Sugar
  • 2 Cups of Pouring Cream
  • 1 Vanilla Bean
  • 4 Egg Yolks
  • 1 Cup Full Cream Milk

METHOD

1. Pour the whole bottle of wine into a large sauce pan. Simmer over a medium heat until  the wine has reduced to 1 cup of liquid. (This can take a while.) Set aside to cool.

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Red Wine Reducing!

2. Whisk together the brown sugar, cream and milk in a medium sauce pan. Cut the vanilla bean in half and scrape out all the seeds, add them to the saucepan along with the emptied vanilla bean. Cook this over a medium heat making sure you stir constantly, until the mixture begins to steam but not boil.

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Ice Cream Mixture

3. Meanwhile, in a stand mixer, whisk egg yolks until they become thick and pale. Remove the empty vanilla bean pod from the cream and then very slowly pour the mixture into the egg yolks whilst still whisking the mixture.

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Whisking

4. Return the combined mixture to the stove in a cleaned sauce pan and place back over a medium heat. Stir constantly until the mixture starts to thicken. It should be thick enough to coat the back of a wooden spoon. Remove from the heat. Then strain the mixture into a large bowl.

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Sue Lewis Chocolate

5.Tip the chocolate pieces into the warm mixture and whisky to combined and the chocolate has fully melted.

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Completed Mixture Ready to Turn into Ice Cream

6. Stir in the reduced wine. Chill in the fridge for a couple of hours or until very cool.

7.Next you can either pour the mixture into your ice cream churner or click on the link below to see how its done with Dry Ice. Follow from step 2 in method! Enjoy

Dry Ice, Ice Cream Method

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Chocolate Shiraz Ice Cream

LifeCykel


OYSTER MUSHROOMS

Late July we were contacted by Julian from LifeCykel who asked if we would like to visit their mushroom farm. We booked in a date and in mid August, got the chance to visit LifeCykel’s little operation out in South Fremantle. Once we arrived we were escorted around the property and shown into three different sea containers. The first sea container we viewed through a clear sliding door as this one is pumped with low levels of CO2 mimicking that of the bottom of a rainforest.

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Cluster Starting

Along some racking installed throughout were some large long bags full of hay and little holes  punctured in just the right spots to be maximum mushrooms. Normally these are filled with coffee grinds from all the cafes around Fremantle (Nic and Kolo, Balthazar, Vans, Flour Factory, May St Larder and Don Tapa) but due to the colder weather during winter hay seems to be the better choice.

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The second container had a humidifier and this real pungent mushroom smell. All the bags in this container had just started to shoot and seeing them just start to form the little clusters and in the third was the next sequence and had the larger mushrooms some ready to be picked and the others only a few days away. I was lucky enough to receive a big bag full and a home grow kit. The next day I set off on making a Mushroom Terrine which I had been given as an idea by a good friend of mine. This recipe is featured below, I make small terrines so double the recipe to make a standard sized one.


OYSTER MUSHROOM TERRINE

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INGREDIENTS

– 550g LifeCykel Oyster Mushrooms, Sliced

– 4 Cups Vegetable Stock

– 10 Dried Shiitake Mushrooms

– 25g Butter

– ½ Tsp Thyme

– 3 Egg Whites

– 1 Leek, Thinly Sliced

– 1 Stick of Celery, Thinly Sliced

– 1 Carrot, Thinly Sliced

– 7g Powdered Gelatin

– 1 Large Crêpe with Chopped Dill

– Sea Salt Flakes


METHOD

1. Bring the stock to a boil in a large saucepan, add a generous amount of salt and the dried mushrooms for 15 minutes remove from the pan and discard.

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2. Cook the LifeCykel oyster mushrooms in batches for 3 minutes at a time in the stock then transfer the mushrooms to a colander and let them drain.

LifeCykle Mushrooms in the Stock

LifeCykel Mushrooms in the Stock

3. When all the mushrooms are cooked and removed, bring the stock to a boil and reduce by one-third. Allow the stock to cool.

Stock Vegetables

Stock Vegetables

4. Melt the butter in a large frypan and Sauté the mushrooms with the thyme and leave to cool completely.

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Sautéed Mushrooms

5. To clarify the reduced stock, put the egg whites and vegetables into a bowl and whisk. Tip in the cold stock. Bring it to a boil, making sure you are stirring continuously with a whisk. Once at a boil, turn the heat to very low and simmer gently for 30 minutes. Strain the stock through a fine sieve or cheesecloth lined sieve into a bowl and measure the quantity.

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Bringing to a Boil

6. Allow 14g of unflavored powdered gelatine per 2 cups of stock. Sprinkle powdered gelatin over ¼ cup cold stock (or water) to soften. Add this to the stock, stirring with a spoon until completely dissolved. Leave until cold, and then adjust the seasoning.

7. Prep your terrine mold by lining it with plastic wrap and let it overhang the top edges. Next trim the crêpes so that they fit nicely inside your terrine mould. leaving plenty of overhang at both ends and the sides leaving plenty of overhang at both ends and the sides to fold over.

8. To assemble the terrine, you want to do this in layers. Place one third of each the mushrooms and the stock at a time until the mould is full. Fold the small sides of the crêpes first followed by the larger sides and place into a vacpack bag.

Vacpacked

Vacpacked

9. Vacuum the bag at full strength and place into the fridge to set. How long to leave in the fridge is completely up to you, the longer you leave it the better it will taste however I would not leave it more than five days.

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Terrine

10. To serve, unmold onto a chopping board and peel off the plastic wrap. Using your sharpest knife, cut the terrine into slices about 2cm thick. Lay a slice on each plate, arrange with some micro-greens on one side and enjoy!

Slice :D

Slice 😀

The boys down at Mane Liquor recommend a Liefmans Goudenband Sour

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Recipe adapted for the guys at LifeCykel from http://artdefete.com/mushroom-terrine/